T-bone steak is a wonderful steak that is instantly recognizable by the T-shaped bone. That bone of the lumbar spine is the separation between two kinds of steak, the sirloin and tenderloin. On one side of the T-bone - just a rim of fat-marbled, and you have the sirloin, on the other hand the tenderloin - almost no fat.
The T-bone steak is a classic of American barbecue and popular in every steakhouse. The combination of two types of steak, the t-shaped bone and a little fat in a T-bone gives a sublime experience.
The T-bone steak by Beef Steak has been aged and that gives an extra dimension to the flavor. The T-bone steak does not need to be heavily seasoned, although it is ideal for a nice 'rub'.
The preparation of a T-bone is simple, preferably from the grill:
- Have the T-bone ready at room temperature
- Grease T-bone with some neutral oil
- Sprinkle pepper and a little salt on the T-bone
- Grill about 4 minutes on one side at 180 degrees
- As soon as some moisture shows flip over
- Let it rest, one minute or three
- If the meat is firm but still elastic, the T-bone is ready
- Add peppers from the mill and a little salt on the T-bone
A T-bone steak from the grill combines perfectly with a Chimichurri sauce, please refer to the recipes.
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